I love this recipe – super easy to make and a great alternative to hummus. This dip uses canned butterbeans and includes some dried apricots to provide a subtle sweetness. You could use roasted red peppers from a jar to make this an easy store cupboard recipe. Serve with raw crackers, vegetable sticks or gluten free oat cakes.
Difficulty – Easy
Time – 10 mins
Serves – 4-6
What’s good about it?
Butterbeans provide plenty of protein to keep blood sugar levels balanced plus soluble fibre to help keep you feeling fuller for longer. A great source of molybdenum for supporting detoxification pathways and copper and manganese to support energy levels. Copper is needed for the production of red blood cells. It also provides plenty of folate and B vitamins for energy.
- Place the butter beans and the remaining ingredients into a blender or food processor and process until smooth and creamy. Add enough water to blend to form a smooth thick dip
- Season to taste.
- Serve as a dip or spread on bread and crackers.
Did you Know?
Sometimes called Lima beans, Butterbeans are known for their heart healthy properties – able to lower raised cholesterol thanks to their soluble fibre. When combined with whole grains such as rice, butter beans provide a virtually fat-free high quality protein.
1 x 400g/14oz can butterbeans rinsed and drained
¼ red bell pepper, deseeded or use a roasted red pepper from a jar
6 ready-to-eat apricots
2 tbsp flaxseed oil or extra-virgin olive oil
1 tbsp lemon juice
1 garlic clove, crushed
1-2tbsp water or sufficient to blend
1 tsp smoked paprika
¼ tsp cumin
Pinch cayenne pepper